Carol Dunn’s Flaky Pie Crust

This month’s recipe is a very special and delicious one.  It was passed down from Mike’s grandmother Carol Dunn to his mother Carol Martin.  Mike has refined the recipe over the years and the result is a light and flaky pie crust that’s sure to be a family favorite.   This recipe makes 2 pie crusts.

DRY Ingredients

Slowly combine 2 1/4 cups of All Purpose (AP) Flour, add 1/2 tsp salt (Kosher salt is best, but any table salt will do).

WET Ingredients

2 -3 tbsp COLD butter (Place the butter in your freezer and remove it just before it is needed).
Add 2 tsp of lemon juice (Use the juice of  fresh lemon).  Pour the lemon juice over the dry ingredients.
Retrieve your COLD butter and cut the butter into pea sized pieces with care.
Working quickly after your butter has been chopped, toss the butter into the dry ingredients. Use a fork and mix the butter around in the dry ingredients.
And finally, Add 5 to 7 tbsp of VERY COLD water.  Add the water one tbsp at a time, using your fork slowly mix all of the ingredients until the dough sticks to your fork.  (Over mixing will change the texture and the crust will not be as flaky).
Remove the dough and form into a ball, again working quickly as your hands are warm and will melt the cold butter inside the dough.  (Mike suggests wearing food-safe gloves as they are a barrier between your warm hands).
Divide the ball into 2 equal balls.
Wrap the dough balls in plastic wrap and place in your refrigerator for a minimum of 15 to 30 minutes.

Finishing Touches

When you’re ready to make the pie, remove your dough balls and roll the pastry out on a very lightly dusted pastry board or your counter.  (Using AP flour is fine).

When you place the dough into your lightly buttered pie dish, lightly sprinkle white granular sugar over the crust that is inside the dish.  About 1 tbsp sprinkled will do the trick.

Notes from Mike

-This dough can be made ahead of time, but no more than 24 hours.
-There is no need to form disks.  (The less you work the dough the lighter and flakier your crust will be).
-This crust is great for pumpkin pie (will make two pumpkin pies) and even better for apple pies.
-For best results avoid using glass or metal pie dishes.  Stoneware pie dishes turn out the best pies.  Mike recommends Temp-tations brand (available at or